The history of soup is as old as the history of cooking. Over the centuries, hundreds of varieties of soup have been developed, each the enunciation of a particular regional taste. Following his widely acclaimed The Hors d'Oeuvre Bible and The Sauce Bible, David Larousse brings cooking enthusiasts the most complete guide to soups ever. Featuring soups from the five continents, this lavishly illustrated guide instructs readers in the art and science of making delicious soups. Interspersed among the hundreds of recipes and descriptive entries, Larousse includes fascinating anecdotes and historical notes that enliven the presentation as much as the stunning color photographs.
DAVID PAUL LAROUSSE (San Francisco, California) has taught culinary arts at City College of San Francisco, Johnson & Wales University and the California Culinary Academy....Continua